Need a dynamite gluten-free recipe? Look no further. Our Singapore Curry Noodles made with rice noodles is a real winner!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g thin rice noodles, uncooked
2 tsp. oil
3 shallots, finely chopped
1 lb. (450 g) uncooked deveined peeled medium shrimp
1 red pepper, cut into thin strips
4 cloves garlic, minced
2 Tbsp. red curry paste
1 Tbsp. minced gingerroot
1/3 cup Kraft Asian Sesame Dressing
1 Tbsp. reduced-sodium soy sauce
3 green onions, chopped
Add To Shopping List
How do I make it ?
Cook noodles in large pan of boiling water 3 min. or until desired doneness; drain.
Meanwhile, heat oil in large deep skillet or wok on medium-high heat. Add shallots; stir-fry 5 min. or until softened. Add shrimp, peppers, garlic, curry paste and ginger; stir-fry 3 to 4 min. or until shrimp turn pink. Remove from heat.
Add dressing, soy sauce, onions and noodles; mix lightly.
Kraft Kitchen Tips!
Add 1 cup fresh bean sprouts to skillet along with the dressing, soy sauce, green onions and drained noodles.
Substitute 2 tsp. red curry powder or plain curry powder for the curry paste. If you use plain curry powder, the flavour of the finished dish will be much milder.
Look for rice noodles, also called rice stick noodles, in Asian markets or in the Asian foods section of your grocery store.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 1.5 g
Cholesterol 170 mg
Sodium 920 mg
Carbohydrate 60 g
Fibre 3 g
Sugars 8 g
Protein 25 g
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.